Fluffy Egg Cups
These delightful breakfast muffins are light, fluffy, and packed with flavor, making them a perfect option for busy mornings or meal prep.
Ingredients
Main Ingredients
- 6 eggs
- 1/4 cup parmesan cheese, grated
- 1/4 cup heavy cream
- to taste salt and pepper
- 4 strips bacon, cooked and chopped
- to taste cheddar cheese, shredded
- to taste green onion, chopped
Instructions
Preparation
- Preheat the oven to 170°C (340°F).
- In a bowl, whisk together the eggs, parmesan cheese, heavy cream, salt, and pepper until smooth.
- Stir in the cooked bacon, shredded cheddar cheese, and chopped green onion. Mix until everything is evenly combined.
- Pour the egg mixture into a greased muffin tin, filling each cup about two-thirds full.
- Bake in the preheated oven for 20 to 25 minutes, or until the egg cups are set and slightly golden on top.
- Let cool for a few minutes before removing them from the tin.
Notes
To store leftover Fluffy Egg Cups, let them cool completely, then place them in an airtight container in the refrigerator for up to 4 days. For longer storage, wrap each cup in plastic wrap and freeze for up to 2 months. Feel free to customize with vegetables, different cheeses, or spices as desired.